Crock Pot Roast Beef

     When it comes to Roast Beef, slow is best.  Growing up my mom would put an Arm Roast with Carrots and Potatoes in the oven on Sundays, when we got home from church the house would be filled with the most amazing aroma.  Interesting how these smells still take me back to my childhood.  However, if you don't want to heat up the kitchen, the Crock Pot is a great alternative.  Give this method a shot and see which you prefer, my bet is that you will not be able to tell the difference!

Ingredients~
Arm or Chuck Roast
Diced Potatoes
Baby Carrots or sliced Carrots
1 packet dry Liptons Onion Soup Mix

1 bunch Celery, trimmed and quartered

1 sweet Onion, sliced

     Place root vegetables on the bottom of lined Crock Pot, no worries if you don't have a disposable liner, if not then just coat the bottom and sides with cooking spray.  Root vegetables take the longest to cook and so you will want to place nearest the heat source.  Top with Roast of choice, my mom always used an Arm Roast, but I have discovered Chuck to be equally wonderful...sorry mom.  Sprinkle Roast with dry Liptons Onion Soup Mix, use empty packet to fill with water and pour in bottom of Crock Pot, top with Celery and Onion.  Make sure Crock Pot is no more than 2/3 full.  Place lid, and cook 6-8 hours on low or 4-6 on high.  Meat is done when fork tender.  Be careful not to lift the lid frequently as you will lose much cooking time.   If using the oven, line a cake pan with parchment paper, set Roast in middle, then add Potatoes and Carrots on the side, sprinkle Roast with Dry Onion Soup Mix, top with Celery and Onions.  Add a cup of water to bottom of pan, cover with foil, bake at 325 for 4-5 hours, or til tender. Enjoy  :)